Featured Recipe: Curried Squash & Chicken Soup
From Eating Well via my friend Natalee Maynes
Recipe type: Main Dish, Poultry
Serves: 2-3
  • 1 10-ounce package frozen pureed winter squash
  • ½ cup coconut milk
  • ½ cup water
  • 8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw) (Jane note: I just threw big hunks of raw chicken in that I cut with kitchen scissors, then broke it up with a fork at the end)
  • 1 6-ounce bag baby spinach (Jane note – I would chop up the spinach a bit before throwing it in for better texture in the soup)
  • 2 kaffir lime leaves (or 2 T lime juice)
  • 2 teaspoons brown sugar
  • ½-1 teaspoon Thai red curry paste
  • ¼ teaspoon salt
  1. Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.
Recipe by This Week for Dinner at https://thisweekfordinner.com/featured-recipe-curried-squash-chicken-soup/